Lemon-Infused Cream Puffs Recipe

Lemon-Infused Cream Puffs Recipe

Ingredients:

• For the Puff Pastry:
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
• For the Lemon-Infused Milk:
  • 2 cups milk
  • Zest of 1 large lemon
• For the Custard Cream:
  • 1 cup lemon-infused milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
• For Dusting:
  • Powdered sugar

Instructions:

1. Prepare the Lemon-Infused Milk:
   • In a small pot, bring the milk to a simmer. Add the lemon zest and remove from heat. Let steep for 30 minutes, then strain to remove the zest.
2. Make the Puff Pastry:
   • Preheat your oven to 425°F (220°C).
   • In a medium saucepan, bring water and butter to a boil. Add flour and stir until a dough forms. Cook over low heat until the dough pulls away from the sides of the pan.
   • Remove from heat and let cool slightly. Beat in eggs one at a time until the mixture is smooth.
   • Spoon or pipe the dough onto a baking sheet in small rounds. Bake for 20-25 minutes until golden and puffed. Let cool.
3. Prepare the Custard Cream:
   • In a saucepan, whisk together egg yolks, sugar, and cornstarch. Gradually add the lemon-infused milk while whisking. Cook over medium heat, stirring constantly until the mixture thickens.
   • Remove from heat and stir in vanilla extract. Cover with plastic wrap directly on the surface to prevent a skin from forming, and chill until cool.
4. Assemble the Cream Puffs:
   • Slice each puff pastry in half horizontally. Spoon or pipe the custard cream into the bottom half of each puff, then replace the top half.
   • Dust with powdered sugar before serving.

Enjoy your beautiful, homemade lemon-infused cream puffs, perfect for any special occasion or a delightful treat to brighten any day!